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Things that are making you happy*******food and drink edition****** - Page 185

post #2761 of 3028
Lima beans!
post #2762 of 3028
There is excellent service, and then there is Le Bristol.
post #2763 of 3028
I have switched my preference from scrambled eggs to eggs over medium. This is a very important development.
post #2764 of 3028
Quote:
Originally Posted by ehkay View Post

There is excellent service, and then there is Le Bristol.

Is this the first sentence to your blog post?
post #2765 of 3028
It seems to be a restaurant for people who like food, so I'm not sure what good a blog post would do.
post #2766 of 3028
Quote:
Originally Posted by ehkay View Post

It seems to be a restaurant for people who like food.

tell me more.
post #2767 of 3028
They care more about cooking very good ingredients very well in intelligent combinations than trying to impress you with spherifications of the chef's spooge, an hommage to the beetles that shat on the spinach, or a fantasy of broccoli stems in 8 services. So you won't find the sanctum of the wild and pure, but you will have a pretty fucking good time.
post #2768 of 3028
Funny. There's a bunch of spherifications in his book, and Eddy lambasted Frechon for basically mimicking Ferran Adria when he was at Daniel.
post #2769 of 3028
They served one spherification with dessert but that's about it on the gimmick front. Daniel should take lessons from them on keeping meat warm at the table though (serve it before it goes cold the first time, keep sauce on a burner on the table, and come and baste every 3 minutes.)

Not really much Adria-esque about:

Shellfish with Eggplant
Whiting and NZ Spinach
Rabitt and Octopus
Figs and Speculoos
post #2770 of 3028
Well, for what it's worth, it was his opinion, not mine. Glad you enjoyed.
post #2771 of 3028
I am now in 100% agreement with our boy Marco. Oh, and the offer of the kitchen tour was way less awkward than at Corton. Frechon's office is pretty sweet.
post #2772 of 3028
Yeah. Was finally able to get my polaroids in the mail.
post #2773 of 3028
By the way, I've made that fish/bread/spinach dish many times (using bass). How does the bread stay on the fish at the restaurant? I have sometimes brushed it with egg white so it adheres to the fish while you are eating it.
post #2774 of 3028
A gloved gentleman holds the bread down from a distance with a gold-plated Cristofle fire poker when he senses you are going to try and cut it.
post #2775 of 3028
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